Freekeh, Tomato, Cucumber And Halloumi Salad


  • Prep Time15 mins
  • Total Time20 mins
  • Makes4 servings
Freekeh, Tomato, Cucumber And Halloumi Salad

Recipe by Diala Canelo, Produced by Stephanie Han Kim, Produced by Christie Vuong, Food Styling by Lindsay Guscott, Prop Styling by Madeleine Johari.

Freekeh is a staple of Middle Eastern cuisine. The flavour is earthy and nutty—and the perfect grain for this highly delicious salad. —Diala Canelo


  • 3 cups cherry tomatoes, halved

  • 2 cups chopped Persian cucumbers

  • 2 cups cooked freekeh

  • 1/2 cup chopped parsley

  • 1/2 cup chopped mint

  • 1 tbsp olive oil

  • 200 g Halloumi cheese, cut into 1-in. cubes or sliced into rectangular wedges


  • 2 limes, juiced

  • 1/4 cup olive oil

  • 1 tsp sumac

  • 1/4 tsp sea salt

  • 1/4 tsp pepper


  • Combine tomatoes with cucumbers and cooked freekeh in a bowl. Sprinkle parsley and mint overtop.

  • Heat a frying pan over medium. Add 1 tbsp olive oil, then halloumi. Cook until golden-brown, about 2 min per side. Add to salad.

  • Dressing: Whisk lime juice with 1⁄4 cup oil, sumac, salt and pepper. Drizzle over salad. Toss to combine.

How to cook freekeh
Cook 1 cup in 2-1/2 cups boiling salted water for 15 min; drain remaining liquid. Makes 2 cups.

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